Mughlai paratha explained
Mughlai paratha (Bengali: মোগলাই পরোটা|Moglai pôroṭa) is a popular Bengali street food consisting of a flatbread (paratha) wrapped around or stuffed with keema (spiced minced meat) and/or egg.[1] [2] It is believed to have originated in the Bengal Subah during the time of the Mughal Empire as a derivative of the Turkish Gözleme or the Yemeni Motabbaq.[3] [4] The dish is believed to be prepared for the royal court of Mughal Emperor Jahangir.[5] [6] [7]
History
Mughlai paratha was one of the Mughlai recipes that entered Bengali cuisine during the Mughal Empire. It is believed that the Mughlai paratha originated during Mughal emperor Jahangir's reign and it was a creation of his cook Adil Hafiz Usman, who originally hailed from the Bardhaman district of West Bengal of Hadhrami Arab descent.[5] It is likely a derivative of the Turkish Gözleme.[8] Mughal rule mostly influenced the cuisine of the administrative capitals of the Bengal Subah, like Murshidabad and Dhaka, rather than the rural part of it.[6] The dish traveled to Kolkata in West Bengal from the old capitals of the Bengal Subah, such as Murshidabad and Dhaka, after Kolkata became the capital of the newly formed Bengal presidency, under the British Raj, and the dish became a very common and popular street snack in Kolkata.[4] [9]
Ingredients
Ingredients in the preparation of Mughlai paratha may include whole-wheat flour, ghee, eggs, finely chopped onions, chopped green chili pepper and chopped coriander leaves.[10]
Sometimes chicken or mutton keema is also used in some variants. It can also be served without meat for stuffing.
See also
Notes and References
- Encyclopedia: Ahmad . F. . Kraig . Bruce . Sen . Colleen Taylor . Colleen Taylor Sen . Street Food around the World: An Encyclopedia of Food and Culture . Bangladesh . 2013 . ABC-CLIO . 43 . 978-1-59884-955-4.
- Encyclopedia: Sen . Colleen Taylor . Colleen Taylor Sen . Kraig . Bruce . Sen . Colleen Taylor . Colleen Taylor Sen . Street Food around the World: An Encyclopedia of Food and Culture . India . 2013 . ABC-CLIO . 180 . 978-1-59884-955-4.
- News: Bora . Anirban . From crispy 'parathas' to flavourful 'qormas': Debunking the many myths of Mughlai cuisine . 25 September 2020 . The Economic Times.
- Web site: Was it the British who named Kolkata's favourite Mughlai paratha? . 2020-09-24 . Get Bengal . The Turks introduced Indians to Gözleme, a delicious traditional Turkish savoury. It is a flatbread recipe stuffed with spiced and minced lamb or beef filling. It is somewhat similar to Mughlai paratha and can be called the precursor of Mughlai Parantha itself..
- Web site: Mughlai Paratha: We Bet You Can't Resist This Meat Filled Deep-Fried Egg Paratha from Bengal . 2020-09-24 . NDTV Food . 7 July 2017 . Food Critic Bikramjeet Ray sees a lot of similarities between the Mughlai paratha and the Arabic or Lebanese breads, where you find a square-shaped and deep fried bread or wrap stuffed with meat..
- Book: Food Consumption in Global Perspective. 23 July 2014 . Palgrave Macmillan. 9781137326416. 172.
- News: Try Kolkata street food this Durga Puja. The Times of India.
- Web site: Was it the British who named Kolkata's favourite Mughlai paratha? . 2022-04-21 . Get Bengal . en . The Turks introduced Indians to Gözleme, a delicious traditional Turkish savoury. It is a flatbread recipe stuffed with spiced and minced lamb or beef filling. It is somewhat similar to Mughlai paratha and can be called the precursor of Mughlai Parantha itself..
- News: Bora. Anirban. From crispy 'parathas' to flavourful 'qormas': Debunking the many myths of Mughlai cuisine. The Economic Times. 2020-09-24.
- Web site: Mughlai Paratha. NDTV Food.
